Chilly Night Beef Stew Recipe

Read Reviews

Chilly Night Beef Stew Recipe photo by Taste of Home

Chilly Night Beef Stew Recipe

Read Reviews

Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. —Janine Talbot, Santaquin, Utah

Recommended: 30 Soup Recipes to Make This Winter

MAKES:

10 servings

TOTAL TIME:

Prep: 30 min. Cook: 8-1/2 hours

Rate

Comment

Save

VERIFIED BY Taste of Home Test Kitchen

MAKES:

10 servings

TOTAL TIME:

Prep: 30 min. Cook: 8-1/2 hours

Ingredients

6 tablespoons all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 pounds beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans (14-1/2 ounces each) beef broth
2 cans (11-1/2 ounces each) V8 juice
2 teaspoons Worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
6 tablespoons cornstarch
1/2 cup cold water

Directions

Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves. Yield: 10 servings.

Originally published as Chilly Night Beef Stew in Simple & Delicious October/November 2012, p19

Nutritional Facts

1-1/3 cups: 310 calories, 12g fat (3g saturated fat), 56mg cholesterol, 874mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 21g protein.

Ingredients
Directions

6 tablespoons all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 pounds beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans (14-1/2 ounces each) beef broth
2 cans (11-1/2 ounces each) V8 juice
2 teaspoons Worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
6 tablespoons cornstarch
1/2 cup cold water

Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves. Yield: 10 servings.

Originally published as Chilly Night Beef Stew in Simple & Delicious October/November 2012, p19

View Directions

Reviews forChilly Night Beef Stew

My Review

Click stars to rate

Any changes to your rating or review will appear where you originally posted your review

Average Rating

MY REVIEW

lmmanda User ID: 1101093 116620

Reviewed Apr. 8, 2014

"This was good, but not great, it took longer to cook than it says in the recipe and it needed more seasoning"

MY REVIEW

webesmiley User ID: 1150323 178509

Reviewed Oct. 3, 2012

"I halved the recipe and put in a smaller slow cooker. It was fantastic! I did not put any Worcestershire sauce in as I don't like the flavor. I did, however, add a couple of drops of hot sauce for some zing. Great recipe!"